Steps

1. Dice 300g of tomatoes.
   🕒 00:12
2. Finely chop 1/2 stalk of leek.
   🕒 00:43
3. Remove skin and fat from 500g of chicken breast and cut into bite-sized pieces.
   🕒 01:01
4. In a bowl, mix together 3 tbsp tomato ketchup, 2 tbsp sugar, 1/2 tbsp potato starch, 1 tsp Chinese chicken stock powder, and 100ml water. [This is the key!] Preparing this sauce mixture in advance will make cooking smoother.
   🕒 01:19
5. Heat a frying pan over medium heat and add 1 tbsp olive oil.
   🕒 01:42
6. Add the minced leek and 1/2 tbsp doubanjiang and sauté until fragrant.
   🕒 01:52
7. Add the cut chicken breast and stir-fry until the color changes all over.
   🕒 02:03
8. Add the pre-mixed sauce and stir well to coat everything. Simmer for about 5 minutes.
   🕒 02:13
9. Once the chicken breast is cooked, add the diced tomatoes and stir briefly before turning off the heat.
   🕒 02:28
10. Finish the chicken chili sauce.
    🕒 02:43
11. Rehydrate 5g of dried wood ear mushrooms with water.
    🕒 02:58
12. Cut 100g of bok choy into bite-sized pieces.
    🕒 03:18
13. Place 100g of frozen seafood mix, 2 tbsp cooking sake, and 1/2 tsp salt in a heatproof container.
    🕒 03:45
14. Mix everything, cover with plastic wrap, and microwave at 600W for 3 minutes.
    🕒 03:54
15. Remove from the microwave, add the rehydrated wood ear mushrooms and the cut bok choy, and microwave again at 600W for 3 minutes.
    🕒 04:30
16. Stir lightly to complete the steamed seafood and bok choy.
    🕒 04:40
17. Portion 100g of cooked rice (1 serving) into a freezer-safe container.
    🕒 08:04
18. Top the rice with the chicken chili sauce.
    🕒 08:22
19. Add the steamed seafood and bok choy on top to complete the 5 bento boxes. [This is the key!] Be sure to let the contents cool completely before sealing and freezing.
    🕒 08:29